Combine:
1/2 tbsp alkaline water
100ml water
Method
Sift flour into a large mixing bowl. Make a well in the centre and
add combined water and egg whites. Mix well to bind until a stiff
dough is formed. Knead dough on a lightly floured surface dusted
with plain flour until dough is smooth.

Roll out and flatten dough into rectangular shape, then cut into
four equal pieces. Dust each piece with tapioca flour lightly to
prevent sticking. Cover the pieces with a clean dry tea
towel.

Prepare your noodle machine by adjusting the knob with the rollers
to the widest setting. Insert dough and turn the rollers slowly.
Keep rolling the dough through the noodle machine until you get the
required thickness.

Net, set the machine for shredding the dough.

Repeat this procedure with the rest of the dough. Toss the noodles
lightly in tapioca flour and roll up neatly into a ball. The
noodles are now ready for use.
Note
1.
If you put noodles in a plastic bag and store them in the
refrigerator or freezer, they will keep for a week.

2.
To cook, bring a large saucepan of water to boil then add a
tablespoon of oil. Scald noodles for two minutes. Drain well in a
colander. Put noodles in a large basin and add three tablespoons of
oil to coat evenly. Leave the noodles to cool completely.

3.
You can deep-fry noodles (fine strands) in a wok of hot oil for one
to two minutes. When noodles turn crispy, remove and drain on
absorbent kitchen paper. Leave to cool, then store in an air-tight
container. These crispy noodles are used in the following
deluxe noodles
recipe.

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